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Crabapple Wine

Tuesday, March 27, 2007

  • 6 pounds crabapples (about 6 quarts)
  • water
  • 2 campden tablets
  • 1/4 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 teaspoon nutrients
  • 3 pounds granulated sugar (about 6 3/4 cups)
  • honey

Crush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight.

The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day.

On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock. Three weeks after
fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not, add 1/2 teaspoon nutrients.

If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added. For a dry wine, Rack every three months and do not add more honey.

When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

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Anonymous said...

I am doing this recipe, and am wondering what the "make up to one gallon with water" means,

thanks for the help

Anonymous said...

yeh just.. fill the water till its over the crab apples.. and ect.. and a good thing to do is disolve your sugar in hot water first.. ferments better.

Anonymous said...

yrh.. mate the best thing to do.. is just fill over the fruit with water..

with any fruit mostly.. i crushed me apples and just covered them over. something around that is good.


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